Parsnip Gratin

1. 1

   Heat oven to 375.

2. 2

   Put 2 or 3 cups of cream in a pot and heat until it's hot.

3. 3

   Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere

4. 4

   Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.

5. 5

   Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.

6. 6

   Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes.

7. 7

   The top should be nicely brown.

8. 8

   Let stand for a few minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.